Sweet Enhancer Photostabilization for Consistent Liquid Flavor
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
High-intensity sweeteners often exhibit varying properties such as flavor and aftertaste that change over time, and existing methods fail to stabilize these compounds effectively in liquid compositions, leading to degradation and reduced effectiveness.
Innovation Solution
The use of photostabilizers, including antioxidants like caffeic acid and chlorogenic acid, is introduced to stabilize sweet enhancers in liquid compositions, reducing degradation under light exposure.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Stability of the object's composition
If photostabilizers are added to stabilize sweet enhancers, then stability is improved, but device complexity increases
Solution Approach 1:
The patent introduces photostabilizers as intermediary substances that mediate between the harmful effect of light and the sweet enhancer. These stabilizers (such as antioxidants, chelating agents, or UV absorbers) act as protective intermediaries that absorb or neutralize light energy before it can degrade the sweet enhancer, thereby resolving the contradiction by adding a functional component that specifically addresses light-induced degradation.
Solution Approach 2:
The patent modifies the chemical composition parameters of the liquid by incorporating specific stabilizing agents with known photoprotective properties. By changing the compositional parameters (adding substances like vitamin C, vitamin E, or other antioxidants), the stability parameter is improved without fundamentally altering the core functionality of the sweet enhancer.
2Reliability
If photostabilizers are used to prevent degradation, then reliability is improved, but manufacturing complexity increases
Solution Approach 1:
The patent applies preliminary protective action by incorporating photostabilizers during the manufacturing process itself, rather than attempting to address degradation after the product is made. This preliminary inclusion of stabilizing agents ensures that the sweet enhancer is protected from the outset, improving reliability while maintaining manufacturing simplicity through a single-step formulation approach.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The photostabilizers significantly enhance the stability of sweet enhancers, maintaining their effectiveness by preventing degradation and ensuring consistent flavor profiles.
Implementation Method 1
The use of photostabilizers, including antioxidants like caffeic acid and chlorogenic acid, is introduced to stabilize sweet enhancers in liquid compositions, reducing degradation under light exposure
Implementation Method 2
The use of photostabilizers, including antioxidants like caffeic acid and chlorogenic acid, is introduced to stabilize sweet enhancers in liquid compositions
Data Source
Figure 1
Figure 2
Figure 3
AI summary
The present invention includes methods of stabilizing one or more sweet enhancers when they are exposed to a light source as well as liquid compositions containing one or more sweet enhancers and one or more photostabilizers.